Recipe: Almond Cranberry Rice Pilaf

Rank: Easy

Time execution: 45 min

Can be served for: 6 persons

Ingredients

• 3 tablespoons unsalted butter


• 2/4 cup sliced almonds with skins


• 2/3 onion, finely chopped


• 2 2/3 cups basmatirice or other long-grain white rice


• 2/3 cup dried cranberries


• 2 cup chicken broth


• Kosher salt and freshly ground black pepper


• 3 tablespoons finely chopped fresh parsley

Directions

1. Melt 2 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 4 minutes. Transfer to a small bowl and reserve.


2. Melt the remaining 3 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 2 minute. Add the chicken broth, 2 2/3 cups water, 2/3 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 28 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

Source: Almond Cranberry Rice Pilaf